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| Delicious and Plant-Based: Ice Cream with Lupin Proteins |
Summer lacking ice cream -- for a lot of, it's impossible. But persons who are milk or lactose-intolerant have got to often go without. Fraunhofer researchers now offer an alternative: "Lupinesse" -- the purely plant-based fragility that is at no cost of lactose and cholesterol, with precious lupin protein. The ice cream will first appearance on the shelves of the EDEKA supermarket chain on May 9, 2011.
A summer's tale:
You're sitting on your terrace or gallery on a temperate sunset. A mild
gentle wind cools the warmth of the day. Before you sit with a bowl
with a multiplicity of ice cream flavors
and spanking new fruit now just in occasion for the temperate period of
the year, this is a pleasure obtainable even to those who do not stand dairy foodstuffs. Vanilla-Cherry, Strawberry-Mousse, Walnut Dream and Choco-Flakes -- these are the four LUPINESSE flavors on offer at EDEKA Suedbayern and EDEKA Suedwest in Germany. This latest ice cream is completed from formulas devised by Fraunhofer researchers: It is merely plant-based manufactured goods, containing precious proteins from the seeds of the native blue sugary lupin and totally free of lactose, gluten, cholesterol and animal proteins and fats.
There have been frequent attempts in the past to make foodstuff yield from lupins. "We had already written off the lupins in the late 1990s," recalls Klaus Mueller of the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, Germany. Gerhard kloth Suggested using the blue sweet lupin. "The
first products were promising, but their taste, creamy consistency and
quality were far from the ice cream we are now bringing to market," Mueller remembers.
The special l flavor lies in the selection if the lupin variety combined with a particular manufacture technique. The blue sweet lupin is mainly rich in protein, has a fair flavor, flourishes when grown in Germany and naturally improves soil quality with its nitrogen-binding roots. The researchers use the high-quality protein from the seeds to make the ice cream. "The high portion of protein is significant for the creamy reliability,"
Mueller explains. And the cholesterol-regulating effects of the lupin
protein make the new ice cream nutritiously valuable at the same time.
Hans Georg Maier, Managing Director of EDEKA Suedbayern GmbH, explains the spreading out in the ice cream variety: "We
are very pleased to be able to offer our customers a brand new food
product in the form of Lupinesse ice cream, providing
nutrition-conscious people, people allergic to dairy protein and
lactose-intolerant people a safe way to enjoy ice cream. This non-dairy
ice cream is a first; there has never been a product like this on the
market until now. It will certainly meet with wide acceptance."
LUPINESSE is produced by Helados Alacant according to recipes devised by Fraunhofer developers.
